Chicken Chili Bean Chowder

Chicken Chili Bean Chowder
4.5 from 2 ratings
Fill 202 Print
Recipe courtesy of Tidy Mom“This tasty chowder is just right for chilly weeknight get-togethers . Pair it with a mixed-greens salad and rustic bread for a belly warming meal.”
Servings
6
servings
Ingredients
  • 1 tablespoon olive oil
  • 1 tablespoon onion flakes
  • 1 rib celery, finely chopped
  • 1 medium carrot, finely chopped
  • 3 cloves garlic, chopped
  • 1 cup chicken, cooked and shredded
  • 32 ounce canned, bush's chili beans, drained
  • 4 ounce canned, diced green chiles
  • 1 cup frozen corn, thawed and drained
  • 1 teaspoon ground cumin
  • 4 cup vegetable or chicken broth
  • 2 cup milk, whole or skim
  • 4 tablespoon fresh cilantro, chopped
  • 1 cup shredded, cheddar cheese
Directions
  1. Heat oil in a 4-quart saucepan or dutch-oven over medium heat. Add onion flakes, celery, carrot and garlic. Cook 5 minutes; stir often.
  2. If you don't already have cooked chicken; Heat a skillet to medium and drizzle about a tablespoon of olive oil into the pan and allow to heat through. Place cut up chicken breast (I used 4 small breasts) in pan and allow to cook for 7 or 8 minutes or until brown and golden. Flip and repeat until chicken breast is cooked.
  3. Add chicken, beans, chiles, cumin, broth and milk to pot and bring to a simmer. Cook 25 to 30 minutes.
  4. Serve topped with cilantro and cheese.
Recommended